Garlic Knot

Garlic Knot

From the shadows of the Italian kitchen into the spotlight of our heart. Garlic knots aren’t just a piece of leftover dough anymore. Tasty, garlicky, Yummy!

As I recently have a little time, I had been looking on the web last week. Looking to find fresh, intriguing tips, inspiring meals that We have never tested before, to treat my family with. Hunting for a long time yet couldn’t come across lots of interesting stuff. Right before I wanted to give up on it, I stumbled on this tempting and easy dessert by chance. It seemed so mouth-watering on its photo, it called for rapid action.

It had been not difficult to imagine just how it’s created, its taste and how much my husband will enjoy it. Actually, it is very simple to impress the man when it comes to desserts. Anyway, I went to the blog: Suncakemom and simply used the simple instuctions which were accompanied by superb snap shots of the operation. It really makes life much simpler. I could suppose it’s a bit of a hassle to shoot snap shots in the midst of cooking in the kitchen as you may usually have gross hands thus i highly appreciate the time and energy she put in to build this blogpost .

Having said that I am empowered to present my personal recipes similarly. Thanks for the concept.

I had been tweaking the original mixture to make it for the taste of my loved ones. Need to mention it absolutely was a great success. They enjoyed the flavour, the thickness and loved having a treat like this in the midst of a hectic week. They quite simply wanted more, more and more. So the next time I’m not going to make the same miscalculation. I’m gonna multiply the quantity to keep them pleased.

Garlick Knots credit SunCakeMom.


Dissolve fresh yeast in a half cup of lukewarm (not hot!) milk. Set it aside whilst preparing the other ingredients.

Get a big bowl and put flour, sliced room temperature butter, egg and the lukewarm water in it.

Pour the dissolved yeast into the big bowl on top of the other ingredients.

Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.

Cover the bowl and leave it in a warm place for about an hour to rise.


Crush or dice up the garlic.

Mix the garlic with the room temperature butter and the rest of the filling ingredients in a small bowl.


Prepare an egg wash by beating up an egg with a crushed garlic, basil, oregano and salt.


After an hour waiting take dough out of the bowl onto a well-floured work surface.

Roll it into a square. Flouring underneath the dough is important as this coating will prevent it to stick down.

Spread the butter with the herbs onto half of the dough.

Fold it in half so the butter creates a layer between the dough.

Then fold it again horizontally.

Leave it in a warm place under a kitchen towel for another 20 minutes.

Preheat oven to 350°F / 180°C.

After about 20 minutes when the dough have risen somewhat depending on the temperature.

Put it on a well-floured work surface to roll it in an approximately 10″ x 10″ / 30cm x 30cm square.

Cut about 1″ / 2cm wide stripes. Before cutting up the whole dough experiment with sizes. Find the length and with that is comfortable to make knots with.

Make knots out of the stripe and place roll into the the baking tray.

Give an egg wash to each roll before putting tray into the preheated oven.

If making knots gets boring just twist the stripes and make garlic twists.

Bake it for 20-25 minutes or until top is golden brown.

Eat them warm or cold with some melted cheese for more pleasure.